Chicken Curry with Pepper and Broccoli Raab
cutting board, knife, frying pan, cooking spoon, Schöpfkelle, paper towels, pot
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Prepare all necessary ingredients! 👆
- 2½ g ginger
- 1 shallots
- ½ clove garlic
- ½ red bell pepper
- ½ tomato
- 50 g broccoli raab
- 150 g chicken breasts
- cutting board
Peel ginger, shallots and garlic clove and dice finely. Remove seeds from the pepper and tomato and cut into strips. Halve the broccoli raab and cut the chicken breast into 0,8 inch pieces.
- 10 g blanched almonds
- 10 g vegetable oil
- frying pan
- cooking spoon
Fry almonds in vegetable oil over medium heat until golden brown.
- 10 g sultanas
- paper towels
Add sultanas and fry for another minute. Take everything out with a ladle and drip off on kitchen paper.
Put the remaining oil from the pan into a large wok and fry the chicken breasts on all sides.
Add shallots, garlic, and ginger and fry for 1 min.
- 25 g red curry paste
Add curry paste and cook for a few moments.
Add pepper, broccoli, and tomatoes.
- 100 g coconut milk
- 100 g tomato purée (passata)
Add coconut milk and tomato purée and let simmer for 15 min.
- 50 g basmati rice
Prepare rice according to package instructions.
- 10 g full-fat plain yogurt
- 2½ g mint
Serve rice with curry and decorate with yogurt, mint, fried almonds, and sultanas. Enjoy! 👩🏼🍳 (Serve with fried papadam bread.)
Enjoy your meal!